Apricot Jalapeno Jelly

1. 1

   Place the jalapenos, pepper and vinegar in a blender (or food processor).

2. 2

   Pulse until small chunks remain.

3. 3

   Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.

4. 4

   Bring to a boil; boil rapidly for 5 minutes.

5. 5

   Remove from the heat; skim off any foam that forms.

6. 6

   Allow mixture to cool for 2 minutes.

7. 7

   Mix in the pectin.

8. 8

   Pour into sterilized jars, seal and cool.

9. 9

   (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).

10. 10

    * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

* Per serving · 4 servings · Values may vary.

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